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Muhammara dip in a large shallow bowl garnished with pomegranate molasses, chopped walnuts, and fresh mint.
5 from 1 vote

Muhammara Recipe (Red Pepper and Walnut Dip)

Muhammara is an easy and creamy Roasted Red Pepper and Walnut Dip filled with delicious Middle Eastern flavors from ingredients such as pomegranate molasses and Aleppo chili flakes. Sweet, tangy, smoky, and a little spicy, enjoy all the flavors of this vegan Muhammara Recipe scooped onto chunks of fresh warm flatbread or mixed with your favorite chicken and rice.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 2 cups (approx)
Calories: 778kcal



For the Pomegranate Molasses (if you're making your own)

  • 4 cups fresh pomegranate juice
  • 1/2 cup sugar
  • 3 tbsp fresh lemon juice

For the Muhammara

  • 3 red bell peppers
  • 3/4 cup walnuts lightly toasted
  • 3 tbsp olive oil divided
  • 1/4 cup green onions chopped
  • 3/4 cup breadcrumbs
  • 1 clove garlic minced
  • 1/2 tsp ground cumin
  • 2 tsp Aleppo chili flakes (see notes)
  • 1 tsp salt plus more to taste
  • 1 tbsp fresh lemon juice
  • 3 tbsp pomegranate molasses plus more for serving


To Make Your Own Pomegranate Molasses

  • Add ingredients to a medium saucepan over medium heat. Add the pomegranate juice, sugar, and fresh lemon juice to a wide and uncovered saucepan set over medium heat. Whisk well to combine and bring to a simmer. Reduce heat to low, maintaining a low and steady simmer.
  • Reduce. Simmer, stirring occasionally to prevent the sugars from burning to the bottom of the pan, for approximately 60-75 minutes, or until the mixture has reduced to approximately 1.5 cups and has reached a sticky, syrupy consistency. Remove from heat.

For the Muhammara

  • Roast the bell peppers. Preheat oven to broil and line a large baking sheet with foil. Transfer your whole red bell peppers to the prepared baking sheet and roast for 15-20 minutes, rotating every 5 minutes to ensure even cooking on each side. Remove from oven when the peppers are charred and tender on each side.
  • Steam and peel the bell peppers. Carefully (the peppers will be hot) wrap the peppers in foil. Allow the peppers to steam for approximately 5-10 minutes. Allow them to cool for approximately 5 minutes before peeling away the core, seeds, and skin. Transfer to a large food processor.
  • Toast the walnuts (or purchase pre-toasted walnuts). Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Toss the walnuts in 1 teaspoon of olive oil and a pinch of salt (optional) and transfer to prepared baking sheet in a single layer. Toast in the preheated oven until golden and fragrant, approximately 8-12 minutes, stirring occasionally. Remove immediately.
  • Process. Add the walnuts, olive oil, green onion, 1/2 cup breadcrumbs, garlic, cumin, Aleppo chili flakes, salt, lemon juice, and pomegranate molasses to the large food processor filled with the roasted red bell peppers. Puree until smooth. If the mixture is very loose (or you prefer a thicker dip) add the remaining breadcrumbs and pulse a few more times until combined. Season with additional salt and pepper, to taste.
  • To serve. Serve in a large shallow bowl. Use a spoon to make a small well in the middle and drizzle with additional olive oil or pomegranate molasses, if desired. Top with crushed walnuts and Aleppo pepper. Serve with fresh pita or flatbread, crackers, rice, or as part of your favorite meze spread.



Serving: 1cup | Calories: 778kcal | Carbohydrates: 68g | Protein: 14g | Fat: 52g | Saturated Fat: 6g | Sodium: 1479mg | Potassium: 684mg | Fiber: 9g | Sugar: 26g | Vitamin A: 5713IU | Vitamin C: 234mg | Calcium: 139mg | Iron: 5mg
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